Italian Potato Salad, Gorgonzola, and Orange Balsamic Dressing

A potato salad made without mayonnaise! Modified from dallasnews.com -- Source: Philomena Aceto; published in The Dallas Morning News on May 17, 2008. Tender asparagus, sugar snap peas, or snow peas could be substituted for the green beans!

• Ready In: 45 mins
• Serves: 12

Ingredients

• 2  lbs potatoes (red potatoes preferred, medium-sized, quartered)
• 1 -1 1⁄2 lb green beans (young slender beans ~ snapped in half, or substitute tender asparagus, sugar snap peas, or snow peas)
• 4  large plum tomatoes (quartered)
• 2  small shallots (minced)
• 24  kalamata olives (pitted, drained, dried, and halved)
• 2  tablespoons capers (rinsed and dried)
• 1⁄4 cup fresh basil (chopped)
• 1⁄4 cup of fresh mint (chopped)
• 1⁄4 cup  balsamic vinegar
• 6  tablespoons olive oil (extra-virgin)
•  orange zest (zest of one medium-sized orange)
•  orange juice (juice of one medium-sized orange)
• 1⁄2 teaspoon dried oregano
• 2  ounces gorgonzola (crumbled)
•  fresh ground black pepper
•  salt (to taste)

Directions

1. Cook potatoes in simmering salted water about 20 minutes or until tender (do not overcook). Drain and rinse in cold water; drain again!
2. While the potatoes are cooking, in a separate pan, blanch beans in boiling salted water; drain; rinse in cold water; drain again!
3. Transfer potatoes and beans to bowl. Add tomatoes, shallots, olives, capers, fresh herbs, and pepper to taste.
4. Combine vinegar, oil, zest, orange juice and oregano. Gently toss salad with dressing and top with crumbled Gorgonzola and lots of fresh, cracked pepper.
5. Add additional salt if needed.
6. Arrange on a platter. Serve chilled. Makes 12 servings.